While turkey cooks (or the day before), cover the giblets, wing tips and neck bones with water in a large pot. Add onion, celery and parsley and simmer 2 hours. Strain broth and reserve for gravy. Pick meat from neck and wing tips; finely chop all giblets and meat. Pour turkey drippings into bowl; let stand a few minutes or chill in refrigerator until fat rises to the top. Skim off the fat. THIS IS THE PERFECT GRAVY by Ann Criswell For each 2 cups gravy desired, use 3 tablespoons fat, 3 tablespoons flour and 2 cups of liquid (meat juices or broth, vegetable juice, bouillon and/or water). Measure fat into saucepan. Over low heat, blend in flour; cook until bubbly, stirring constantly with a wire whisk. If desired, brown fat and flour slightly to give more color and flavor. Remove pan from heat. Stir in liquid and whisk constantly until blended with fat-flour mixture. Add chopped giblets. Summer gently about 5 minutes. Correct the salt and pepper to taste. Makes 8-1/2 cup servings.
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|Serving Size: 1 Serving (82g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 2.4mg||0 %|
|Potassium 21.6mg||1 %|
|Total Carbohydrate 10.7g||3 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 10.4g|
|Protein 0.2g||0 %|
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Calories per serving: 42
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